Serves 2

INGREDIENTS

• 2 sous vide-cooked chicken breast halves, sliced or diced
• 2 sous vide-cooked hard-boiled eggs, sliced or diced
• 4 slices bacon, diced, cooked crisp, and drained well

For assembly

• 1 ripe avocado
• 1 lemon, for juice
• ¼ red onion, peeled and diced
• 1 large head Romaine lettuce, well washed, dried, and chopped
• 2 medium tomatoes, stemmed, seeded, and diced
• 2 ounces crumbled gorgonzola cheese (or your preferred bleu cheese)
• 2 ounces Bleu Cheese or Ranch Dressing (commercially prepared or your own)

DIRECTIONS

1. Have ready the cooked chicken, eggs, and bacon. Wash Romaine in advance.
2. When ready to assemble, halve the avocado, and dice the flesh and douse it with the juice of half the lemon.
3. Put the diced onions into a bowl with the juice of the remaining half lemon and some water to calm their ‘bite’ while you proceed. Drain them before adding to the salad.
4. Mound half the lettuce into each of two bowls, arrange half the chicken, eggs, bacon, avocado, and onions on top of each.
5. Drizzle each with half the dressing.